BACON WRAPPED VENISON
INGREDIENTS:
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2 venison backstraps, cleaned
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1lb. bacon (thin)
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3 tbsp Casanova's Competition Rub
INSTRUCTIONS:
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Preheat recteq® to 350°F.
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Trim the backstop of excess fat and silver skin, then cut into 1.5 inch thick medallions.
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Season each medallion with Casanova's Competition Rub.
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Line 2 strips of bacon on a cutting board, wrap up the medallion, and place on a cooking mat.
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Repeat for the remaining medallions.
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Cook for 30-35 minutes until the medallions register 135°F and the bacon is crisp.
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